Chicken Pesto Rice Bake (Printable Version)

Tender chicken layered with pesto rice and melted cheese in a hassle-free casserole bake.

# What You Need:

→ Protein

01 - 2 large boneless, skinless chicken breasts, diced into 1-inch pieces

→ Rice & Dairy

02 - 1 1/2 cups long-grain white rice, uncooked
03 - 2 cups low-sodium chicken broth
04 - 1 cup whole milk
05 - 1 cup shredded mozzarella cheese
06 - 1/2 cup grated Parmesan cheese

→ Sauces & Flavor

07 - 1/2 cup basil pesto (store-bought or homemade)
08 - 2 cloves garlic, minced
09 - 1 teaspoon dried Italian herbs
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon ground black pepper

→ Vegetables

12 - 1 cup cherry tomatoes, halved
13 - 1 cup baby spinach, roughly chopped (optional)

# How-to Steps:

01 - Set the oven to 375°F and grease a 9x13-inch baking dish.
02 - In the baking dish, mix uncooked rice, chicken broth, whole milk, basil pesto, minced garlic, dried Italian herbs, salt, and black pepper until evenly combined.
03 - Incorporate diced chicken, halved cherry tomatoes, and chopped baby spinach (if using), stirring to distribute evenly.
04 - Evenly sprinkle shredded mozzarella and grated Parmesan over the mixture.
05 - Cover the dish tightly with aluminum foil and bake for 35 minutes.
06 - Remove the foil and continue baking for an additional 10 to 15 minutes until the rice is tender, chicken is fully cooked, and the cheese is golden and bubbly.
07 - Allow the dish to rest for 5 to 10 minutes before serving. Garnish with extra pesto or fresh basil if desired.

# Expert Advice:

01 -
  • It's a one-dish wonder that feels indulgent but asks you to do almost nothing.
  • The pesto creates this creamy, herbaceous base that makes even simple chicken taste restaurant-quality.
  • You can have it on the table in under an hour, yet it tastes like comfort food that's been simmering all day.
02 -
  • Don't skip the resting period; those five to ten minutes make the difference between a soupy casserole and one with structure.
  • The rice is uncooked when it goes in, which sounds risky but works because the broth and milk cook it perfectly—trust the process.
  • If your oven runs hot, check at the 35-minute mark; every oven is different, and you want the chicken cooked through but the rice still creamy.
03 -
  • Mix your wet ingredients the night before and refrigerate them; you'll actually save time in the morning by just adding the chicken and veggies.
  • Use fresh mozzarella torn into pieces instead of shredded for an even creamier, more luxurious texture that melts differently.
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